Canning with Splenda

by Jessica
(Colorado)

Canning with Splenda: I know when cooking/baking you can substitute sugar with Splenda. Can that safely be done with canning? My extended family is diabetic and I would like to can some sugar free food for them.




Hi Jessica, I do know you can use splenda for a sugar substitute in canning but have not done so myself. I found the splenda website with information.

To make a sugar syrup for fruits. Combine and heat to dissolve.

  • 4 cups water

  • 1 cup SPLENDA® No Calorie Sweetener, Granulated



Since sugar is actually optional in canning I'd try the syrup combination suggested... and then adjust it to your taste. Use this for any fruits that you want to can.

This page has several recipes for canning jam with splenda.


I found one jelly recipe with splenda. Pomegranate Jelly.

If anyone else has had good success and has tips for canning with splenda please post here too.

I'm not a big fan of sugar substitutes. You might look at these as well.







no sugar needed sure jel I found some sure jel on amazon... the box in the image shows it is no sugar needed... but if you are diabetic... please read the ingredients list. I'm not an expert in diabetic issues!
no sugar needed sure jel I also found this ball pectin for low sugar. Again for my diabetic readers.... check the ingredients yourself!




Sharon

Comments for Canning with Splenda

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Splenda jams and jellies
by: Cherie

My brother is diabetic. He loves picking berries and eating the "fruits" of his labor. In return for the fruit I make him jellies and jams.

I have made plum jelly, crab apple jelly, freezer strawberry jam, grape jelly and marmalade using Splenda.

I use Bernardin No Sugar Needed Pectin. I have had excellent results. Because there is no sugar you have to process the jars for 10 minutes.

The difference with Splenda and sugar is the colour of the jelly. Sugar jellies have that crystal jewel like look and the Splenda jellies are cloudy. That could be because my juice is cloudy. I use a steamer juicer so the juice I extract has a cloudy appearance until sugar is added.

Canning with Splenda
by: marshallc

Yes you can use Splenda in making applesauce for canning. Just put it in,no syrup necessary, stir really well and taste test as you go until you get the desired taste. Enjoy

no-sugar canning
by: Linda Myers

I can significant amts of foods substituting Splenda for sugar and am always happy with the results. The fact that you can substitute Splenda cup-for-cup with the recipe's sugar amt is a great boon.

This is a great help for our family because of diabetes and weight loss programs. Even those of our family who have no restrictions are happy with the taste of the food. Linda Myers

I can with Splenda....
by: Anonymous

The only issue I've learned is that now I can my jams in half pints instead of full pints. Since there is no real sugar used, the jam won't sit in the fridge as long without molding and it's just the 2 of us at home now so we had some that had been in the fridge a few months that went bad... FYI...

Canning with Honey
by: Arun Trikha

I think we should try with honey.

Honey is good for diabetic people.It has many health benefits.

Moreover,the jewel like consistency is maintained,no cloudy appearance,I have tried it.


Sharon's thoughts....
Arun, I did not know that diabetics could use honey! I assumed that it too would not be healthy for them.

Here is a page with substitution suggestions. Canning with Honey

canning apple pie filling with truvia
by: Anonymous

i am interested in canning some apples for a pie filling using truvia as the sugar substitute. do u have a receipe for this? thanks m

canning apple pie filling with truvia
by: Anonymous

I am interested in canning some apples for a pie filling using Truvia as the sugar substitute. do you have a recipe for this? thanks m

Splenda? Really?
by: Anonymous

Why use one of the most genetically modified foods available? Our bodies have no idea of what to do with this type of sweetner and it is toxic to the liver. Why spoil home canned products by using such a product.




Anynymous... I completely agree that splenda can not possibly be the best thing. Thus I've never used it and I don't suggest it to others. (I'd recommend Stevia as a sugar alternative)

However, I do know that diabetics can use Splenda and they like a little sweetness now and again too. :0) Moderation in all things.

jam or jelly
by: Anonymous

Using splenda, how long can your canned jam or jelly stay in the pantry without going bad, or will it?

Can you....
by: Anonymous

I love to do alot of canning. I'm trying to find out when you make jams, jellies, or butters with substitues for sugar, do you have to use the pink sure jell or can you use the regular sure jell?

pickles relish chutney now peaches
by: grandma

I have just started back at canning after many years.

My husband and I are diabetic and he loves relish and pickles so I figured why not make my own.
I simply use splenda about half the amount of sugar called for in the recipe.

All the different things have turned out great and I now have about 100 jars of jams and pickles sitting on the shelves in the basement.

Today I am doing a case of peaches so hopefully they will turn out as well.

I see the message says 4 cups of water to 1 cup of splenda but since the peaches are so sweet I think I will half the splenda.

I use splenda for everything and had to buy a bag of sugar after 6 years of not having any in the house to make a few jars to give to friends who say they can tell the difference.

Funny thing is when they got the jar I goofed and gave them one with splenda. They didn't know the difference and said it was wonderful.

Jams with Splenda
by: Jean

Forget buying sugar free jams in the grocery stores! Even the better brands don't compare to home canned jams.

I have been diagnosed as "prediabetic" and have seen the results of what diabetes does to the body, so watching sugar intake is very important.

The most popular brands of sugar-free jams in supermarkets don't provide the taste that homemade jams do.

So, I started making my own sugar free jams: blackberry, blueberry, peach, apricot, strawberry and pear. (I've also had stents implanted for clogged arteries, so for the past five years I've cut back on fat intake too.)

In July of 2012 from one 5-year old peach tree, we harvested over 200 pounds of peaches from which I canned 108 pints of sugar free peach jam. I also canned 12 quarts of sugar free blackberry jam, and 11 quarts of sugar free blueberry jam from berries purchased from Costco.

There are a variety of excellent sources for fresh summer fruits for making jams: local weekend markets, your favorite grocery store, local orchards, etc.

When making your jam, either go online or to your grocer and buy the “No Sugar Needed Recipes SURE-JELL, 1.75oz.” In place of the "sugar", use an equal amount of Splenda or more if you like it sweeter. Follow the recipes inside the Sure-Jell Box.

My favorite breakfast meal is Non-Fat Greek Yogurt topped with home canned peach jam.

Pickles
by: Charlene Shaw

Has anyone used splenda to pickle greeen tomato chow chow?

Splenda
by: Jo Ann

Three years ago I canned some fruit with splenda and some with regular sugar using a light syrup .

Don't use splenda. The fruit started going dark after a few months and has lost it's flavor. The others are still in perfect condition.

How about Xylitol
by: John F

How about using Xylitol (from birch trees)? It comes in a granulated form that is cup for cup same as sugar.

The FDA says Splenda is safe to consume
by: Mike

Splenda is made from sugar and contains 95% dextrose (D-glucose) and maltodextrin and three select hydrogen-oxygen molecules are replaced with three chlorine atoms.

So, if you've ever consumed any municipal tap water or swam in a pool, you've introduced chlorine into your body. The body DOES metabolize everything in the product except the sucralose which passes out of the body.

As was said, though, "everything in moderation". That would include sugar, too.

Splenda isn't really a healthier choice
by: Anonymous

Splenda, aspartame and other artificial sweetners are not actually healthier than sugar. They are actually considered to be poison in parts of the world. If you are looking for a sugar substitute, try stavia. Stavia is also often mixed with inulin (yes that is spelled right, not insulin) which is a sugar that breaks down slowly and which can teach diabetics' bodies how to make insulin again...thus helping the diabetes.

Cranberry Sauce with Splenda
by: Paula

I canned cranberry sauce with splenda last fall and it is great; I have also made strawberry jam and apple butter. Now I am ready to try relish and pickled beets. I sure would love some suggestions.

Pamonas Pectin
by: Barb

Great for makin low sugar/no sugar jams and jellies...you can also substitute Splenda for sugar, however, beware of the foam when you boil!

Splenda vs Stevia
by: Cathy G

My hubsand is diabetic and was told NOT to uae Splenda because it is a sugar derivitive. It has the same physical effect on him as sugar.
Has anyone used Stevia for fruit canning, jams/jellies?
I am just getting started in this.

Thanks Mike
by: Anonymous

Splenda is perfectly safe. I get so tired of the scare stories. Look it up for yourself from a reputable site. If it was NOT safe, it would not be on the market, the FDA would ban it. My husband and I have ate it for years as he is a diabetic and has to watch what he eats, his specialist recommended Splenda.

Truvia, Xylitol, Honey, Splenda, Sugar & Carbs
by: Anonymous

Truvia, Xylitol are NOT good for diabetics. Neither is honey. This stuff is all REALLY BAD for diabetics.
As previously mentioned, Splenda is OK--perfectly safe for diabetics. Have never heard of Splenda being "bad for your liver" and I've talked to many physicians and dietitians about it.

If you are diabetic, DO NOT pay attention to this rubbish about Truvia and Xylitol being OK for diabetics and avoid eating stuff with a lot of sugar and carbohydrates.

Diabetes is a very ugly disease and if you keep eating a lot of food containing sugar, carbs, Truvia, Xylitol and honey, you will shorten your life and BAD THINGS will happen (amputations, blindness, organ failure).

Canning with Splenda
by: Winnie

I have being canning Pickled Beets and Pickled Beans with Splenda for several years and I have been having good results.

Using Stevia instead
by: Cathy G

I did apple butter and canned apples using Stevia instead. It measures cup for cup w/ sugar so it is a simple swap. Hubby said my apple butter was better than Cracker Barrel's. :)

to the splenda believer
by: Anonymous

I would be very leery of splenda. What is the source? it is GMO free?
Of course the FDA is going to say it's safe. They say a lot of "fake" foods are safe. Do your research and I mean research. you can not rely on 1 site, you need to read at least 30.

Truvia and Xylitol are indeed very safe. I have insulin resistance and I KNOW they do not affect my blood sugar. I LOVE truvia, so happy to finally be eating a sweetener that does not affect my blood sugar.

Research, research, research......
I, and thousands of others out there, don't trust the FDA any farther than we could throw them. They say drugs are safe too and look at their sides effects. Terrible side effects.

artificial sweetners
by: Anonymous

all this humbug about sweetners. Years ago my Dr. told me I was prediabetic and not to use sugar or drink a coke. Instead use sacchrin. now the sweetner of choice seems to be stevia or splenda. use what you think you need to use and forget all the terrible warnings. Everything we eat seems to have some unhealthy affect. so the motto should be "everything in moderation".

Splenda Pear Preserves with Vanilla Bean
by: jamie

I canned (water bath) 10 pints of pear preserves using Splenda last fall. I'm still enjoying the sweet fruits of my labor ... none of the fruit has turned dark in the jar as others have reported. I have 2 more jars left and my pear tree is loaded with new pears that will be ready for me to enjoy soon! Looking forward to another year I can enjoy my Splenda Pear Preserves recipe ... with Vanilla Bean! Try adding a vanilla bean or two to your preserves. I promise you will LOVE it!

Honey is NOT good for diabetics!
by: Anonymous

I just wanted to clarify in response to a post I just read. While Honey is better than sugar because it DOES have more health benefits, it affects blood sugar is the same way sugar does. My husband with type 1 diabetes is very STRICT about his diet and we don't use anything but splenda or stevia if our fruit is not super-ripe already. The peaces we have right now is so ripe we won't use anything this year.

On another note, I canned a lot of strawberry jam for holiday gifts using a ton of sugar, actually a few cups less than the recipe called for and it was SYRUPY sweet. Maybe this is because my tolerance for sweet is less than average but I think a good thing to remember is that to adjust your sweetener based on how ripe your fruit is :).

Happy Canning!

Can you trust the FDA?
by: Shona

80-90 percent of groceries sold are genetically modified. I just watched a documentary on the FDA where the reporter had gotten ahold of internal emails from the FDA's top scientists, who said certain (and there was alot) GMO foods where not safe for human consumption. The response from his boss was shut up and bury the test results. Three of the scientists quit and went public. So you can bury your head in the sand and believe what you will but I'll stick to the natural non-GMO foods, problem is there hard to find! Anyway back to the canning.

Think, think, think...
by: Anonymous

I was in a group of vegetarians trying tolearn to eat healthy for my heart. I am also diabetic. Their idea of "no sugar" made me laugh. Honey, pre-digested sugar. The bees have processed it to the point that you may as well inject sugar water! "Boil dates and use the water for sweetening." It is still sugar, run it over a board and let it dry and it will crystalize into sugar. The point is that diabetics do not have the capacity to handle sugar, it just keeps swimming around in their veins and organs causing damage. Instead of trying to find a way to have your cake and eat it too, you need to look at the effects uncontrolled sugar has on organs in the body. Then, thank your lucky stars your not diabetic, and realize none of need the amount of sugar consumed in the U.S.

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